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Marmalade Glazed Pork Roast

Marmalade Glazed Pork Roast

  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
DARTANYUN

DARTANYUN

A simple two-ingredient glaze creates a browned crust on the pork and flavors the vegetables, too.

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Nutrition

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  • Calories:
  • 667 kcal
  • 33%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 55.4g
  • 18%
  • Protein:
  • 47.9 g
  • 96%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place pork roast in a large roasting pan and season liberally with salt and black pepper. Spread half the orange marmalade over the roast; mix the remaining marmalade with rosemary in a large bowl. Stir orange juice and olive oil into rosemary mixture.
  3. Combine parsnips and onions in another bowl. Add about 2 tablespoons orange marmalade mixture; toss to coat. Arrange vegetables around pork roast.
  4. Bake pork in preheated oven for 30 to 45 minutes. Pour remaining orange juice mixture over pork. Increase oven heat to 450 degrees F (230 degrees C) and continue to cook until pork is slightly pink in the center, 15 to 20 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Transfer roast to a cutting board and cover lightly with aluminum foil. Toss vegetables in pan juices and return roasting pan to oven. Continue cooking until juices have thickened and vegetables are browned, about 10 minutes more. Slice pork and serve with vegetables and pan juices.
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Reviews

sansan
5

sansan

10/3/2012

I do this but substitute jalapeño jelly and use balsamic vinegar instead of so much orange juice. It's a great base recipe with lots of room for personal taste tweeks. I also add carrots to the parsnips 'cause my hubby loves carrots

mauigirl
3

mauigirl

3/13/2013

This was so delicious and simple and certainly company worthy! Sparky loved it too. I used sugar free marmalade and substituted orange muscat champagne vinegar for the orange juice. I didn't have parsnips so I used carrots. Thanks for sharing Dartayun!

Anita
2

Anita

10/12/2013

I'd really give this recipe 4.5 stars. I made it for company and followed the recipe as written, but added some baby carrots to the pan veggies for a little color. Delicious! The pork was tasty, juicy and tender. I just wish there had been more pan juices. And next time, I'll be even more liberal with the salt and pepper. Delicious recipe, Dartanyun. Thanks for sharing!

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